Combine the marinade ingredients in a large ziplock bag or bowl.
Flatten the chicken thighs to an even inch thickness then slice thighs across the grain into 1/4 inch thick slices.
Add chicken to the marinade and mix well.
Marinate for as long as you can - overnight is preferable.
Make tahini sauce and set aside.
Finely chop the tomato and set aside.
Coarsely chop the parsley and set aside
Slice half the red onion, soak in half cup of red wine vinegar and set aside.
Soak onions in red wine vinegar and set aside.
Cut pitta bread along the circumference until you have two flat "disks".
Once marinated, sear chicken pieces on a medium high heat for about 5 minutes, stirring frequently.
To each "disk" add a layer of chopped tomato, marinated onions, a layer of parsley , a layer of chicken strips then lather everything with creamy tahini sauce then roll up.
Serve with a salad and pickled vegetables (optional).